Vegan “Steak” Tartare Recipe

Vegan Tartare Recipe

I’ll be honest, I’ve never had tartare made from meat, but my husband has. The first time I saw tartare on a menu was on our honeymoon. We had the pleasure of dining at 221 South Oak in Telluride and the head chef cooked up a mean beet tartare. I saw it on the vegetarian menu as an appetizer but understood little besides it was vegan and made from beets. We’ve had it at two restaurants since, and each time I’ve thought surely I can make this. Turns out its pretty quick, easy and delicious, especially if you’ve got some crostini or chips to pair with it!

Vegan Beef Tartare

What should you use in a vegan beef tartare recipe? We prefer beets because they are hearty and pack a bite. They also provide a lovely color and offer a lot of juices.

Beet Tartare Recipe

This vegan beet tartar recipe will impress friends and family. A little bit of heat is the perfect compliment to slightly sweet beets. Beets already carry an earthy flavor so the ancho chiles and tamarind in this recipe give it a full flavor.

Making Vegan Steak Tartare

Making vegan “steak” tartare is pretty easy. I prefer both red and golden beets so you get a bit of color variation. We cook our beets whole and rub the skins off after they are just cool enough to touch. Then we chop them, coat them in a sauce and pack them into that infamous tartare shape (a biscuit cutter, large circular cookie cutter or soufflé dish works perfectly). Pop them in the fridge until cool and serve with avocado crema and crostini!

*Nutritional values are approximate based on best available data

Vegan “Steak” Tartare Recipe

5 from 3 votes

Recipe by Tiffany Quillan Course: Entrees, AppetizersCuisine: FrenchDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

25

minutes

Calories

188

kcal

Total time

35

minutes

This beet tartare is as delicious as it is beautiful. A duo of red and golden beets sets the scene.

Ingredients

• 3 whole 3 red beets

• 2 whole 2 golden beets

• 1 whole 1 zucchini, cut into 1/2 inch chunks

• Beet Tartare Dressing

• 1 whole 1 Dried ancho chile, finely crushed

• 3 Tablespoons 3 cilantro

• 1 whole 1 garlic clove

• 1 whole 1 lime, juiced

• 1/2 teaspoon 1/2 tamarind paste

• dash dash tamari

• 1/4 cup 1/4 olive oil

• dash dash salt

• dash dash pepper

Directions

• Preheat oven to 350 degrees.
• Rinse beets and place in oven whole, bake for 60 minutes.
• Chop zucchini into 1/2 chunks, roast in oven with beets for last 25 minutes.
• Whisk all dressing ingredients in a small bowl and let sit.
• Let beets coal for 2 minutes after cooking and then rub skins off with a towel or cut off with a knife. Chop into 1/4 chunks.
• Add beets and zucchini to a medium bowl and toss with dressing. Pack into tartare shape with a large cookie cutter or soufflé dish. Let chill 30 minutes.
• Serve with avocado crema and crostini. Enjoy!

Video Recipe

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